When cooking a pot of garbure, your ladle is your timer. Stick the ladle in the middle of the pot, and if it can stand upright on its own, the soup is ready. Hailing from the southwestern province of Gascony, just north of the Pyrenees mountains, garbure is a rustic soup consisting of a smoked…
Farmer’s Pot Roast
What I love about a simple pot roast is that you can usually pick up all the ingredients at your local farmers market. It’s a meal that most of the community has contributed to. Our pot roast features meat from our ranching friends Tim and Keely Jefferies, vegetables from our farm and neighboring farms, and…
Seolleongtang (Korean Beef Bone Soup)
A proper seolleongtang requires boiling beef bones for at least 10 hours, with constant babysitting to skim impurities, add water, and maintain the right heat. Still, it’s a worthy endeavor, as you can make a big batch to freeze and enjoy time and time again. I was eager to use Mr. Choi’s winning formula of…
Thick-Cut Marmalade
This recipe is the result of tweaking and adapting from many recipes over the years. In this version, I cut my peels rather thickly, as I like the pungent orange flavor. If you prefer a milder, sweeter flavor and softer texture, cut the peels very finely. Seville oranges are the best ones for marmalade as…
For Colorful Winter Cooking, Mix and Match Your Roots
I was on the hunt for the Winter Pebbles, an assortment of turnips, potatoes, carrots, beets, parsnip, and winter radishes that some enterprising farmers at the market sell as a mix. They look like a basket of gleaming jewels. They remind me of Fruity Pebbles, the breakfast of Flintstones. Storage crops are typically harvested in…
Egg Drop Soup, Simple and Satisfying
Egg drop soup, or dan hua tang—literally “egg flower soup”—is a Chinese home cooking staple. It’s simple, quick, and comforting, especially as the weather turns colder. The “flower” refers to the soup’s characteristic soft, wispy ribbons of egg, formed by slowly pouring in beaten eggs near the end of the cooking process. They add color…
Sheet Pan Comfort: A One-Pan Chicken Dinner
How do you define comfort food? For me, it’s a meal or dish that is easy to make and undemanding, yet deeply flavorful and homey, as though it has been tended to for hours to reap delicious results. Sheet pan recipes often fall into this category. A sheet pan dish is simply that—a complete meal…
Potato Pierogi Are the Best Pierogi
Despite having grown up eating these Polish dumplings, especially around Christmas, I had to re-learn how to say their name as an adult. Two generations removed from speaking Slovak at home, we kids had transformed “pierogi” to “padokee.” And as with another popular Polish food, paczki, the word pierogi is already plural (who could eat…
Creamy Cauliflower and Pear Soup
This cauliflower and pear soup is elegant, sophisticated, and oh-so-chic! The flavor of the pear comes through as sweet but not sugary, and it blends with the cauliflower to create a delicious cream. Blending the soup until very smooth elevates it to dinner party status. I like serving it in consommé cups (those are the…
Roasted Cauliflower With Romesco
Roasting is one of the easiest yet most flavorful ways of cooking cauliflower. The flavors concentrate during the roasting, bringing out savoriness and depth of flavor with the simple addition of olive oil. I often serve roasted cauliflower just like that. It’s so easy! But to turn it into a rustic hors d’oeuvre, I serve…
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